METHOD

Pre-heat the oven to 180C/350F. Put the carrots, leeks and baby beets in a baking dish, season with 1/2 teaspoon coarse salt and 1 tablespoon olive oil and roast for 20 minutes.

While the vegetables are cooking, cut the block of firm tofu into cubes and season with 1 tablespoon of curry and 1 of paprika.

Sauté cubes in a pan for 10 minutes, or until browned on all sides.

Mix the leaves and sprouts in the bowl you are going to serve the salad, add roasted vegetables, curried tofu and season with 1 tablespoon olive oil, sea salt and balsamic vinegar for a fresh and delicious garden salad!